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Science in the kitchen. A scientific treatise on food substances and their dietetic properties, together with a practical explanation of the principles of healthful cookery, and a large number of original, palatable, and wholesome recipes

by: Kellogg, E. E. (Ella Ervilla)

Publication date: 1892
Topics: Cooking, American, Diet, Vegetarianism, cbk
Publisher: Battle Creek, Mich., Health publishing company
Collection: library_of_congress; americana
Contributor: The Library of Congress
Language: English
Item Size: 865.8M

573 p. 23 cm

Addeddate: 2010-08-16 18:25:46
Call number: 10090159
Camera: Canon 5D
External-identifier: urn:oclc:record:1084572794
Foldoutcount: 0
Identifier: scienceinkitchen00kell
Identifier-ark: ark:/13960/t9q24p03q
Identifier-bib: 00107406013
Lccn: 08023622
Ocr: ABBYY FineReader 8.0
Ocr_converted: abbyy-to-hocr 1.1.11
Ocr_module_version: 0.0.14
Openlibrary_edition: OL6999558M
Openlibrary_work: OL7860788W
Page-progression: lr
Page_number_confidence: 97
Page_number_module_version: 1.0.5
Pages: 608
Pdf_degraded: invalid-jp2-headers
Pdf_module_version: 0.0.25
Possible copyright status: The Library of Congress is unaware of any copyright restrictions for this item.
Ppi: 400
Scandate: 20100819201516
Scanner: scribe3.capitolhill.archive.org
Scanningcenter: capitolhill
Worldcat (source edition): 3641898